Description

• Main Responsibilities:
  • Assist the head chef and sous-chef in the preparation and service of regular or special desserts, as well as cakes.
  • Coordinate with the alternative cook for the preparation and service of allergen-free, gluten-free, or lactose-free desserts.
  • Ensure efficient management of food and leftovers while respecting allocated budgets.
• Other Tasks:
  • Participate in additional tasks and activities as needed.
• Self-Evaluations:
  • Complete the required self-evaluations at the end of each period.
     

Requirements

• Must speak and understand French.
• Age: Minimum 18 years.
• Adherence to the camp's rules and code of ethics at all times.
• Compliance with health, safety, and environmental standards.
• Experience: At least one year of experience in cooking and food service.
• Skills: Autonomy, initiative, ability to work in a team safely and diligently, punctuality, enthusiasm, and the ability to sustain effort consistently.